Ricotta clementine cakes

Ricotta clementine cakes

Based on 20 ratings
Sandra Schumann

Sandra Schumann

Contributor

Difficulty

Easy 👌
15
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings2
50 g
ricotta
clementines
20 g
butter
26⅔ g
sugar
eggs
23⅓ g
flour
tsp
baking powder
confectioner's sugar for serving
MetricImperial

Utensils

small pot, oven, cutting board, knife, bowl, hand mixer with beaters, 6 ramekins

How-To Videos

how-to-cream-butter-and-sugar

How to cream butter and sugar

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-measure

How to measure

Nutrition per serving

Cal247
Protein6 g
Fat14 g
Carb25 g
  • Step 1/4

    Pre-heat oven to 180°C/ 350°F. Melt butter in a small pot and allow to cool.
    • 20 g butter
    • small pot
    • oven

    Pre-heat oven to 180°C/ 350°F. Melt butter in a small pot and allow to cool.

  • Step 2/4

    Segment the clementines and reserve some of the collected juice.
    • clementines
    • cutting board
    • knife

    Segment the clementines and reserve some of the collected juice.

  • Step 3/4

    Add butter and sugar to a bowl and beat to combine for approx. 2 min. Add eggs, ricotta, flour, baking powder, and some reserved clementine juice and stir until dough is combined.
    • 26⅔ g sugar
    • eggs
    • 50 g ricotta
    • 23⅓ g flour
    • tsp baking powder
    • 1 tbsp clementine juice
    • bowl
    • hand mixer with beaters

    Add butter and sugar to a bowl and beat to combine for approx. 2 min. Add eggs, ricotta, flour, baking powder, and some reserved clementine juice and stir until dough is combined.

  • Step 4/4

    Transfer dough to 6 ramekins and add clementine segments on top. Bake for approx. 25 min. at 180°C/ 350°F until golden brown. Let cool slightly, then dust with confectioner’s sugar and enjoy!
    • confectioner’s sugar for serving
    • 6 ramekins

    Transfer dough to 6 ramekins and add clementine segments on top. Bake for approx. 25 min. at 180°C/ 350°F until golden brown. Let cool slightly, then dust with confectioner’s sugar and enjoy!

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